Tuesday, February 26, 2013

Cauliflower Soup

I have an amazing sister-in-law, Lisa. She inspires me in so many ways. And to top it off, she's an excellent cook. This is a recipe that I've adapted from one that she shared on her blog Finer Things Club where she wrote "I dream about this soup on dreary days. I know once you try it, you will too." And she was right. I do. I dream about it a lot...and I make it a lot. And my family doesn't mind because they love it a lot. It is comfort food in its purest form.

I've been waiting for quite a while to post this recipe until I came up with the pressure cooker method for cooking it. I'll include both the pressure cooker method and the regular stove top method here, but I love that the p/c method seriously takes minutes. Either way, it's such an easy soup and tastes delicious. We've had a lot of cold, dreary cold, winter days. Why not enjoy a bowl of this for dinner tonight?

DIRECTIONS:
Melt 1/4 cup butter in a pressure cooker over medium heat (or use the saute' setting for electric cookers). Add the diced onion and stir for 2 to 3 minutes over medium heat until onion starts to soften. Add chopped carrot and celery and cook about 5 minutes or until veggies are almost tender. Then add the cauliflower pieces, parsley and 1 Quart of chicken broth. Lock pressure cooker lid and bring to Low Pressure and cook for 3 minutes. Meanwhile, in a separate pan on the stove melt 2 Tbsp. butter. Then add 3 Tbsp. flour until a soft paste is formed and stir with a whisk for a minute or two until mixture is bubbly. Slowly pour in 1-1/4 Cups milk and whisk well. Heat mixture until thick and then add 1 tsp. salt to make a white sauce. When pressure cooker time is up, let the pressure release naturally for about 5 minutes and then do a quick release. Add the white sauce to the pressure cooker and let it incorporate and simmer for a few minutes. Serve the soup hot, adding a dollop of sour cream to individual bowls, if desired. Serve with a fresh roll or slice of homemade bread.

DIRECTIONS:
Melt 1/4 cup butter in a large saucepan. Add the diced onion and stir for 2 to 3 minutes over medium heat until onion starts to soften. Add chopped carrot and celery. Then add the cauliflower pieces and parsley. Cover and cook for 15 minutes. Then add 1 Quart of chicken broth and let it simmer over medium heat. You want the cauliflower to be melt in your mouth tender. In a separate pan melt 2 Tbsp. butter. Then add 3 Tbsp. flour until a soft paste is formed and stir with a whisk for a minute or two until mixture is bubbly. Slowly pour in 1-1/4 Cups milk and whisk well. Heat mixture until thick and then add 1 tsp. salt to make a white sauce. Once the cauliflower has reached that melt in your mouth point, add the white sauce to the soup pan. Let it incorporate and simmer for a few minutes and then serve hot. Add a dollop of sour cream to individual bowls, if desired. Serve with a fresh roll or slice of homemade bread.

Thank you for posting this recipe! I just tried it in my new electric pressure cooker (Christmas gift) and it is awesome!! My husband isn't a huge cauliflower fan, but he loved it too. Thanks again for posting :) Delicious and easy!

P.S. We use soymilk, so that's what I used for the milk, and it worked perfectly.

I am new to pressure cooking and received an electric one as a Christmas gift. I love it and probably use it at least 3 times a week. I am constantly searching the Internet for new recipes to try. Made your cauliflower soup tonight for dinner and it is delicious! It's amazing how such simple ingredients can come together to make this awesome soup! I will def be checking out some of your other recipes. Thank youVicky

Would anyone know how to alter these recipes to be THM? I noticed you can sub corn starch for flour but what is corn starch to the THM world and I'm wondering if I could use almond flour? or Coconut Flour?Thank you,Debbie